Wok Seared Shrimp w/ Aioli Sauce
From Carole Peck at the Good News Restaurant & Bar
Wok Seared Shrimp:
(Makes 4 Servings)
1 c. olive oil
20 fingerling or new potatoes, scrubbed clean
½ sprig rosemary, picked & chopped
28 large (U-10 size) shrimp, peeled & deveined
1 T. fresh chopped garlic
1 large roasted red pepper, ½-inch chopped
24 imported black olives, pitted
1½ c. petite green peas, fresh & blanched or frozen
½ lb. green beans, stems removed & blanched
¼ c. fresh flat parsley, chopped coarsely
Salt & pepper to sprinkle
1 c. mayonnaise, preferably homemade
2 t. fresh garlic, finely chopped
½ lemon, juice only
Make aioli sauce, whisking the mayonnaise and garlic together. Finish by beating in the lemon juice. Set aside in refrigerator.
Preheat oven at 450º. In a roasting pan, pour ½ cup olive oil. Add the potatoes and rosemary, and liberally sprinkle with salt and pepper; roll around to coat potatoes. Place in oven and roast for 20 to 25 minutes until done, then remove.
In a wok or saute pan over high heat, add the remaining oil. When very hot, add the shrimp and sear about 2 to 3 minutes. Turn the shrimp over, add the garlic, season with salt and pepper, and sear another 2 to 3 minutes. Add the roasted pepper, olives and peas and stir-fry to heat and incorporate well. Add the green beans and stir-fry to finish the dish.
When finished, place the warm potatoes on a platter. Top with the wok-seared shrimp and vegetables. Ladle the aioli sauce on top and sprinkle with chopped parsley.